Simple Way to Make Super Quick Homemade Kimchi hand-tored Kamut noodle soup 泡菜面片汤
Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steps to Make Perfect Kimchi hand-tored Kamut noodle soup 泡菜面片汤. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Kimchi hand-tored Kamut noodle soup 泡菜面片汤 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Kimchi hand-tored Kamut noodle soup 泡菜面片汤 using 8 ingredients and 4 steps. Here is how you cook that.
This is a receipe I recreate from the classical Korean kimchi hand-tored noodle soup. Simply adding Kamut wheat to make it a whole food awesome soup for chilli winter.
Ingredients and spices that need to be Prepare to make Kimchi hand-tored Kamut noodle soup 泡菜面片汤:
- 1/2 cup organic Kamut flour
- 1 *2 cup AP flour
- 2/3 cup cooked pork belly slice
- 1/2 pack silken tofu
- 2/3 cup sliced kimchi
- 4 white button mushroom
- 1 green chili, optional
- Salt, suger
Steps to make Kimchi hand-tored Kamut noodle soup 泡菜面片汤
- Make the dough one day ahead or first thing in the morning by mixing 1 cup of flour mix with 1/3-1/2 cup of water to make a smooth ball. Cover and allow it to rest.
- Heat up a 4 cups of pork bone broth or any stock you have. Add cook pork belly, mushroom, kimchi and tofu.
- Once boiling, simmer for about 5 minutes. Get ready to make hand tored noodles. Pinch half thumb size piece at a time to the boiling broth until you used up your dough. Stir and cook for 1-3 more minutes depends on the size of your noodles.
- Adjust seasoning and add green chilli after you turn off the stove. Serve immediately.
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